NUTRITION

SERVINGS

INGREDIENTS

1 Cauliflower Steak (~200g)

150g Extra Firm Tofu

1/2 cup Chickpeas (~80g)

1 tbsp Tahini

1 tsp Olive Oil

2 tbsp Hemp Seeds

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F.

• 2

  Slice the cauliflower into thick steaks (approximately 1 steak per serving) and lightly brush with olive oil. Season with salt, pepper, and a pinch of garlic powder.

• 3

  Place the cauliflower steak on a baking sheet and roast in the oven for about 25 minutes, flipping halfway through, until golden and slightly crispy.

• 4

  While the cauliflower roasts, press and cut the tofu into 1/2-inch slices. Season lightly with salt and pepper, then pan-sear in a non-stick skillet over medium heat until each side is golden (about 3-4 minutes per side).

• 5

  Rinse and drain chickpeas, then toss them with a pinch of salt, pepper, and garlic powder. Spread them on a separate baking sheet and roast in the oven for 15 minutes or until crispy.

• 6

  Prepare the lemon-tahini drizzle by whisking together tahini, lemon juice, garlic powder, a small pinch of salt, and a splash of water to reach a smooth, drizzling consistency.

• 7

  To plate, place the roasted cauliflower steak on a serving plate, top with the seared tofu slices and roasted chickpeas. Drizzle generously with the lemon-tahini sauce and sprinkle hemp seeds over the top as a finishing touch.

• 8

  Serve warm and enjoy the blend of crisp textures and bright, tangy flavors.